Lemon & Pepper Chicken with Crispy Parmesan Potato Wedges

Ingredients

Parmesan Potato Wedges

• 2 medium potatoes
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper

Lemon & Pepper Chicken

• 4 chicken leg quarters
• ¼ cup dehydrated lemon peels
• ½ tablespoon black peppercorns, crushed
• ½ tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon salt
• ½ tablespoon dried oregano
• ½ teaspoon cumin
• 1 tablespoon ginger & garlic paste (½ ginger, ½ garlic)
• 2 tablespoons melted butter

Instructions

Prepare the Potato Wedges

1. Slice potatoes in half lengthwise, then cut each half into 4 wedges.
2. Rinse wedges under cold water to remove excess starch.
3. Soak in boiling water for 5 minutes, then drain and pat completely dry.
4. In a large bowl, combine olive oil, Parmesan, salt, paprika, black pepper, garlic powder, thyme, and cayenne.
5. Add potato wedges and toss until evenly coated.
6. Air fry at 180°C (350°F) for 20 minutes, shaking halfway, until golden and crispy.

Prepare the Lemon & Pepper Chicken

1. In a bowl, mix lemon peels, crushed peppercorns, smoked paprika, garlic powder, onion powder, salt, oregano, cumin, ginger & garlic paste, and melted butter.
2. Coat chicken leg quarters thoroughly with the marinade.
3. Cover and marinate for at least 1 hour for best flavor.
4. Roast chicken at 170°C (340°F) for 35 minutes, or until the internal temperature reaches 75°C (165°F) using a digital probe.
5. Rest for 5 minutes before serving.

Serving Suggestions

Serve the juicy lemon & pepper chicken alongside the crispy Parmesan potato wedges. Add a fresh green salad or roasted vegetables for a complete meal.